To establish whether aggregation was caused by flocculation
rather than by partial coalescence, whey proteins were
displaced from the fat surface with Tween 20 and fat
globule size was subsequently measured. Using the 4% fat
emulsions prepared with WPF, it was found that Tween 20
reduced the fat globule sizes obtained after five weeks of
storage to those measured immediately after processing.
This confirms that aggregation was caused only by flocculation.
As Tween 20 did not reduce the fat globule sizes to
values below those measured immediately after processing,
bridging flocculation did not occur during homogenisation.